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Ruth's Famous Spaghetti and Meatballs Recipe

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This recipe for Ruth's Famous Spaghetti and Meatballs is from Blue Ribbon Winners & Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
SAUCE: 4 cups of tomato juice (Ruth always used her own canned juice)
12 oz. CONTADINA tomato paste (Ruth insisted on Contadina brand)
2 tsp salt
1/4 tsp fresh ground black pepper
dash of onion powder
MEATBALLS: 1 lb. lean ground beef
1 egg
1/2 c grated parmesan cheese
1/2 c bread crumbs
1 tsp salt
1/2 tsp pepper
dash of onion powder
1/4 c water
Directions:
Directions:
Mix all the sauce ingredients together and simmer for 3 to 4 hours. Combine all the meatball ingredients together and shape into 1" meatballs. Brown meatballs slowly on low heat in 2-3 Tbsp oil. Put meatballs in sauce and simmer.

This recipe is for 12oz of spaghetti. For a large batch, triple the sauce and double the meatballs.

UPDATE: I bake my meatballs and make them a little larger. Line baking sheets with parchment and bake @400 for 20 to 22 minutes. Ruth would NOT approve.
Personal Notes:
Personal Notes:
This recipe is a family favorite and was served for decades on Christmas Day and special occasions. Ruth would never give out her recipe, and if she did, (even to her own children) she would omit or change the ingredients so it never tasted quite like hers. Before she passed she came clean and gave us, (including her grandchildren and nieces) her original recipe. The legend she passed down is that she received the original recipe from DiSalvo's restaurant in Madison when she was still single and dating an unnamed gentleman that took her to DiSalvo's for dinner. This recipe still remains an often requested meal by all of her offspring and when we make it, we always think of her. Thank you Mom for all the great memories and meals! We miss you!

 

 

 

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